1. Caramelized sugar in a saucepan. When melted, pour in the water.
Continue cooking until the sugar is completely dissolved. Cool completely.
2. Add some of the cooled arnibal or syrup to the sago to sweeten it.
3. In a glass, put some sago and gulaman. Add enough arnibal to sweeten.
Fill with ice or add ice-cold water.
4. To Cook sago: Boil water in a saucepan. Add in uncooked sago.
Stir to prevent sticking. Cook until transparent. Drain then rinse.